Sweet Chilli Chicken and Mixed Vegetables Stir-fry
with Edamame Rice
Enjoy tender chicken glazed in a sweet chilli sauce, paired with vibrant veggies and fluffy edamame rice for a perfect balance of heat, sweetness and crunch.
Cals 739 · Prot 61 · Carbs 103 · Fat 14
Family Friendly
25 min
Enjoy tender chicken glazed in a sweet chilli sauce, paired with vibrant veggies and fluffy edamame rice for a perfect balance of heat, sweetness and crunch.
Cals 739 · Prot 61 · Carbs 103 · Fat 14
Family Friendly
Ingredients
Chicken
Chicken breast
400 Grams
Red pepper
1 Piece
Fresh baby corn
100 Grams
Corn starch
10 Grams
Rice
Jasmine rice
150 Grams
Water
300 ML
Edamame beans
9*
100 Grams
Sweet chilli glaze
Sesame oil
3*9*
15 ML
Sweet chilli sauce
60 ML
Soy sauce
9*10*11*
20 ML
Ginger paste
10 Grams
To serve
Black sesame seeds
3*
5 Grams
Allergens
*9 Soya, *3 Sesame Seeds, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3122 / 739 |
| Fats (g) | 14.2 |
| of which saturated (g) | 2 |
| Carbohydrates (g) | 103 |
| of which sugars (g) | 18.5 |
| Fibers (g) | 6.9 |
| Proteins (g) | 61.4 |
| Salt (g) | 3.5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil rice
- Rinse and drain the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid.
- Bring to a boil over a high heat.
- Lower the heat, cover and cook for 12-14 min, until the rice is tender.
- Add the edamame beans and mix through.
- Ajust seasoning to taste.
- Remove from the heat and keep covered until serving.
2 Prep
- Meanwhile, chop chicken into bite-sized pieces.
- Deseed and slice the red pepper.
- Cut the baby corn in half.
3 Cook vegetables
- Heat a large non-stick pan over medium-high heat with a drizzle of oil.
- Fry the peppers and baby corn with a pinch of salt for 3-5 min until golden and cooked through.
- Remove from the pan and keep warm.
- Reserve the pan.
4 Cook chicken
- In a bowl, toss the chicken in corn starch with a pinch of salt and pepper.
- Heat the reserved pan over medium-high heat with a drizzle of oil.
- Once hot, fry the chicken for 5-7 min on either side until golden and cooked through.
- Turn off the heat.
5 Make sauce
- Meanwhile, in a bowl, combine the sweet chilli sauce with soy sauce, sesame oil and ginger paste.
- Add the vegetables back to the pan with the chicken.
- Add the sauce and toss to coat well.
6 Serve
- Serve the Sweet Chilli Glazed Chicken and Mixed Veg with warm Edamame Rice.
- Garnish with black sesame seeds.
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